I adapted this recipe from the banana blueberry muffin recipe at Elana's Pantry. This week I saw the fateful ripening of the bananas on my counter. (You know you’re a baker when you get excited about bananas getting completely disgusting.) Anyways, the little gnats flying around my kitchen were a tell-tale sign that banana bread was coming soon.
I knew these muffins needed something. So I figured, coconut goes really well with the tropical flavor of bananas, and since when have chocolate chips been bad in ANYTHING? If you don’t have stevia, you could just leave it out or add a few tablespoons of honey or sugar. These muffins aren’t overly sweet as they are, so I feel like they could pass as a breakfast without too much rationalization. Also, they're gluten-free, dairy-freee, and naturally sweetened, for those of you who are conscious of that stuff. So, here we go:
3 cups blanched almond flour 1/4 tsp salt 1 1/2 tsp baking soda 1/2 tbs cinnamon 1 packet stevia 2 cups overly ripe, mashed bananas 3 eggs 2 tbs grapeseed oil 1/2 cup flaked coconut 1/2 cup very dark chocolate chips
Preheat the oven to 350 and prepare 12 muffin cups. Combine the first four dry ingredients in a large bowl. In another bowl, combine the bananas, eggs, and grapeseed oil thoroughly. Add the wet ingredients into the almond flour mixture and mix until completely combined. Then, mix in the coconut and chocolate chips. Divide the batter into the muffin cups (I used an ice cream scoop.) Bake for 25-30 minutes, or until the tops are puffy and golden brown. Let cool in the pan for a little while before you take them out.